Save Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy creamy yogurt sauce: a Middle Eastern street food classic.
The first time I made beef shawarma wraps for my family, everyone loved customizing their own wrap with fresh toppings and extra sauce. These flavorful wraps have become our favorite for casual dinners.
Ingredients
- Beef: 500 g beef sirloin or flank steak, thinly sliced
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Ground paprika: 1 tsp
- Ground turmeric: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Cayenne pepper: 1/4 tsp (optional)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: Juice of 1 lemon
- Greek yogurt: 200 g (3/4 cup) plain
- Tahini: 1 tbsp
- Garlic: 1 clove, finely minced
- Lemon juice: Juice of 1/2 lemon
- Parsley: 1 tbsp chopped fresh
- Salt (for sauce): 1/4 tsp
- Black pepper (for sauce): Freshly ground black pepper to taste
- Flatbreads: 4 large (pita, lavash, or tortillas)
- Red onion: 1 small, thinly sliced
- Tomato: 1 large, sliced
- Cucumber: 1/2, sliced into thin strips
- Lettuce: 1 cup shredded
- Fresh mint or parsley leaves: Optional
Instructions
- Marinate the Beef:
- In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add the beef strips and toss to coat well. Marinate for at least 20 minutes (up to 2 hours for deeper flavor).
- Make the Yogurt Sauce:
- While beef marinates, mix Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper in a bowl. Refrigerate until ready to use.
- Cook the Beef:
- Heat a skillet or grill pan over medium-high. Cook marinated beef in batches for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
- Warm the Flatbreads:
- Warm flatbreads in a dry skillet or microwave until pliable.
- Assemble the Wraps:
- Spread yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and fresh herbs if desired.
- Roll and Serve:
- Roll wraps tightly. Serve immediately with extra yogurt sauce on the side.
Save My kids love helping assemble these wraps. Sharing shawarma together around the table has become a tradition for our weeknight dinners.
Serving Suggestions
Pair these wraps with mint lemonade or a crisp white wine. Add a side of pickled vegetables for extra crunch.
Variations
Use chicken or lamb instead of beef for a different twist. For extra heat, drizzle with chili sauce before serving.
Storage
Store leftover beef and sauce in the fridge for up to 2 days. Assemble wraps just before eating for best freshness.
Save Wraps are best enjoyed warm with lots of sauce. This vibrant meal is sure to please any crowd.
Recipe FAQ
- → What type of beef works best?
Use sirloin or flank steak, thinly sliced for tenderness and quick cooking.
- → Can I substitute the protein?
Chicken or lamb are excellent alternatives, just ensure proper seasoning and cooking times.
- → How do I keep wraps from getting soggy?
Spread sauce sparingly and serve immediately to maintain flatbread texture.
- → Which flatbread should I use?
Pita, lavash, or tortillas all work well. Choose based on preference or dietary needs.
- → What garnish adds extra freshness?
Fresh mint, parsley, or pickled vegetables bring lively flavor and color to wraps.
- → Can I make the yogurt sauce ahead?
Yes, refrigerate the sauce for up to two days to enhance flavors and save prep time.